Early Rocket Stove Research at Aprovecho Still Rings True

Early Rocket Stove Research at Aprovecho Still Rings True

A summary of Global Modeling and Testing of Rocket Stove Operating Variations, Nordica A. Hudelson, K.M. Bryden, Dean Still Department of Mechanical Engineering, Iowa State University, Aprovecho Research Center, 2001

Photo: Karl Maasdam/OSU Foundation

In the summer of 2000, Aprovecho’s current Executive Director Nordica MacCarty spent a couple of months doing a series of 50 rocket stove tests. Nine variations of the basic rocket stove were tested, changing several parameters. The goal of this research was to determine the location and magnitude of heat losses from stoves to inform better design of efficient stoves. Her conclusions and recommendations are still valid twenty-four years later. 

From the paper:

Several important stove design parameters were varied for efficiency and loss comparisons. 

  1. The stove inlet diameter was an important factor… The chimney height had a drastic impact on the heat radiation from the flames to the pan. 

The most basic result of this series of three tests per stove shows that smaller inlets and shorter chimneys are more efficient, shown in the following chart: It should be noted that the smaller inlet stoves took a much longer time period to reach boiling than those with larger inlets. Thus while they are technically more efficient, they may not be ideal for field distribution as a stove will not be used if it does not perform according to the users expectations. 

  1. The gap between the top of the stove and the bottom of the pan influenced how much heat from the flue gasses and flames was transferred to the pan. 

The stove top to pan gap was varied from a standard of 1” down to ½” and then ¼” for comparison on the 4.5” diameter stoves. An almost linear change in efficiency was observed, increasing by about 9% when the gap was reduced from 1” to ¼”. An important consideration, however, is that the ¼” gap sometimes caused the fire to burn out the top front of the feed magazine because not enough air was able to be drawn through the decreased gap to create the proper draft.

  1. The amount of insulation in the stove influenced how long it took to heat up the stove and thus affected the efficiency. 

An unexpected discovery from these experiments is the effect of insulation on the efficiency of the rocket stove. First, it was shown that adding perlite insulation increases efficiency by about 2 to 5 percent over an uninsulated 4.5” diameter stove. However, super insulating the stove with two layers of fiberglass blanket insulation does not increase efficiency, but instead caused performance to actually decrease by as much as 3% for the 9” high stove. This is most likely due to the fact that adding fiberglass insulation increases the mass of the stove, thus it takes a longer time frame to heat up the stove and insulation.

  1. The use of a skirt around the pan increased heat transfer around the perimeter of the pan. 

It was shown that use of a skirt has the most profound impact on stove efficiency. The 4.5” diameter stoves with a 1” stove to pan gap were each run first without a skirt, then with a ¼” gap uninsulated skirt, then a ¼” gap insulated skirt, and finally a tight insulated skirt. Addition of the uninsulated skirt caused efficiencies to increase by 10%, and insulating that skirt caused an additional 10% rise! The stove with 9” chimney rose from 21% to 39% simply by use of an insulated skirt.

Losses 

Heat losses in different forms from different areas of a stove should be minimized in order to maximize the amount of heat transferred to the water. On average for all tests, convection accounted for 77%, radiation for 12%, and storage for 11% of total losses from the stove. For the pan, convection accounted for 92% of the losses, radiation for 6%, and storage for about 2%. 

Conclusions and Recommendations 

This series of fifty tests on varying operating setups of the rocket stove showed the following: 

A smaller inlet diameter results in higher efficiency, lower combustion gas losses, higher stove and pan losses, higher percent oxygen remaining, and lower air-fuel ratios. 

A shorter chimney results in higher efficiency, slightly lower combustion gas losses, higher stove and pan losses, lower percent oxygen, and a lower air-fuel ratio. 

Medium (perlite) insulation provides the highest efficiency and combustion gas losses, while increasing levels of insulation generally decreases stove and pan losses, percent oxygen, and airfuel ratios. 

Decreasing stove to pan gap increases efficiency, decreases combustion gas losses, increases stove and pan losses, and decreases percent oxygen and air-fuel ratios.

Use of a skirt with increasing degrees of tightness and insulation increases efficiency, decreases combustion gas losses, decreases stove and pan losses, decreases percent oxygen, and decreases air-fuel ratios. 

Thus, an ideal Rocket stove theoretically would have a small inlet, short chimney, perlite insulation, a small stove to pan gap, and an insulated skirt to provide maximum efficiency, minimal losses, and more complete combustion of the fuel.

Turn Down Ratio

One of the things that I like about the IWA Water Boiling Test is that it mimics the boiling and simmering functions of cooking food. Wood burning stoves are notorious for being too slow to boil big pots of water and for burning things like rice because they can’t be turned down enough to simmer.

At Aprovecho the farm, where we agreed to cook with wood, I ate a lot of burnt food! It was not always the fault of the stove.

Boiling and Simmering

How fast should a stove boil five liters of water? At ARC, we have a rule-of-thumb that if a stove takes longer than 25 minutes to boil five liters of water, people will usually not like it.

The IWA requires that a stove simmer water at between 97C and 93C for forty-five minutes. Rice cooks at those temperatures but it does not burn. It’s better to stay at the lower end of the range so tomato sauce does not taste smoky.

Nice to have guidelines when trying to make stoves. Of course, cooks in the project area may be a lot more specific and perhaps more exacting!

Stick Size: CO, PM2.5 and Thermal Efficiency

Varying sized sticks made from douglas fir lumber.

The diameter of sticks from the same species of wood (we use Douglas fir at ARC for testing) seems to have a dramatic effect on emissions and thermal efficiency. We used to use small diameter sticks of wood and experienced high thermal efficiency, low CO and high PM2.5. Small sticks make a lot of flame as the wood burns quickly and minimizes the burning of charcoal. Charcoal is known to make lots of CO but little PM2.5. Lots of flame may result in high temperature gases that increase thermal efficiency.

Trying to decrease PM2.5 in a wood burning stove has pushed us to try burning bigger diameter sticks. Maybe more charcoal is then burning, which reduces PM2.5 but increases CO?  It also seems harder to achieve 50% thermal efficiency. 

It’s beginning to look like one of the most effective strategies to achieve project goals is to adjust the diameter of the burning sticks.

It is great to do standardized testing! CO was never a problem when we used small sticks. Now, using bigger sticks (1” by 1.5” in diameter) we struggle to get Tier 3 for CO but PM2.5 seems to be lot better. Without standardized testing, the influence of changes like the diameter of sticks might escape unnoticed.

Some days I love science!

ISO 19867: Thermal Efficiency

Boiling that five liters in 25 minutes max!

There have been many versions of Water Boiling Tests, including the 1987 International Standards, Shell Foundation, IWA, ISO 19867, Chinese, Indian and many others. The lab tests do not predict in-field use but are intended to compare results when variables are controlled. 

It can be amusing, in a sad way, to watch how the stove communities (heating and cooking) can get quite hot under the collar about how lab tests don’t accurately predict what users experience. I suppose there are some small rewards that accompany a historical perspective and having read the quite explicit introductions?

I like ISO 19867 and value testing stoves at high, medium, low power, etc. The recent grant has us attempting to upgrade performance in twelve natural draft TLUDs and Rocket stoves. When using ISO 19867, it’s interesting to see how much thermal efficiency is valued! Emissions of CO and PM2.5 are evaluated by the weight of the pollutant (gram or milligram) per megajoule delivered to the pot. To get a good score, thermal efficiency must be as good as you can get, while CO and PM2.5 must be reduced as much as possible, as well.

Not a bad idea! 

We are investigating a new way of making Rocket stoves and have tried it in two SSM stoves so far and are now trying it in a BURN stove. Going for highest thermal efficiency is pretty well understood and that’s nice when emissions and thermal efficiency are interrelated.

Carbon Credits and Fuel Savings?

Photo from TREEAID on Flickr

Looking at the photo it is easy to imagine why field-testing is needed to show whether an intervention is actually saving fuel. Real life is complicated and is not replicated in a lab.

The use of a Water Boiling Test to determine if new stoves are saving fuel has historically been questionable. WBT’s tend to underestimate fuel use compared to field tests. (Hernández, 2014; Teune et al., 2020, Bayer et al., 2013).

Water Boiling Tests are great for international stove comparisons when variables are controlled. WBTs are also useful to investigate how stoves might be improved and to experiment with iterative changes that could improve heat transfer and combustion efficiency.

Luckily, we were assured at ETHOS 2025 that only field tests would be used from now on to calculate fuel savings for carbon credits.

When data from field testing was replaced with lab-based results it was such an obvious mistake!

Of course, any type of testing needs to be done carefully by a third party.

The Water Boiling Test, Repeatedly

In my opinion, the WBT* cannot be used, especially in the lab, to improve a biomass cook stove because all of the important field variables are not represented.

A successful cook stove needs to be evolved from field tests, as we did in Southern India for the Shell Foundation. Cooks in eighteen villages kept on changing the Rocket stove until it was acceptable, useful, and even likable. It took a while but it was a lot of fun and a great introduction to Southern India!

The WBT, with severely limited variables, can be useful in the lab for international comparisons of stove performance. The same pots, same amount of water, same fuel, same procedures and protocols limit the confounding variables in an attempt to isolate the stove as the reason for perceived differences.

As we did in India, both field and lab data can inform stakeholders. The successful stove has to please cooks, retailers, distributors, etc. and, at the same time, meet project goals such as reducing adverse health effects. We used the WBT in the lab and the CCT* in the field. Marketing tests, as suggested by Baldwin (1987) were very important, as well. We learned right away that the stove had to cost ~$5 to capture sustainable market share.

The lab based WBT is best used to inform researchers how stoves might be improved. Then, iterations in prototypes are tried in the field including cost, weight, color, height, firepower, fuel used, etc, etc.

This combined use of the WBT, CCT, and KPT* for stove development was suggested in the International Stove Standards, (1985). 

*Water Boiling Test “The Water Boiling Test (WBT) is a simplified simulation of the cooking process. It is intended to measure how efficiently a stove uses fuel to heat water in a cooking pot and the quantity of emissions produced while cooking.” – The Water Boiling Test Version 4.2.3

*Controlled Cooking Test “The controlled cooking test (CCT) is designed to assess the performance of the improved stove relative to the common or traditional stoves that the improved model is meant to replace. Stoves are compared as they perform a standard cooking task that is closer to the actual cooking that local people do every day.” – CCT version 2.0

*Kitchen Performance Test “The Kitchen Performance Test (KPT) is the principal field–based procedure to demonstrate the effect of stove interventions on household fuel consumption.” -KPT version 3.0

Find out more about testing protocols at cleancooking.org/protocols/

Iterative Development: Addressing Health & Climate Change

Iterative Development: 

Addressing Health & Climate Change

http://plume.ams3.digitaloceanspaces.com/wp-content/uploads/2020/10/Iterative-design-1500x787.jpg

Thanks to the Osprey Foundation, ARC just finished building a new heating stove lab and we are experimenting with how to make very clean burning home heating stoves. The intended price points are considerably lower than higher emission stoves currently for sale. Zero Green Premium products cost less than the dirty technology products they replace. 

ARC uses the Iterative Development process (see above) to create market viable products. Dr. Sam Baldwin started us on this path in 1987. He described how to develop and disseminate improved cook stoves with simultaneous lab and field-testing in his important book: http://www.newdawnengineering.com/website/library/Papers+Articles/Biomass%20Stoves,%20Engineering%20Design,%20Development%20and%20Dissemination,%20Samuel%20Baldwin%201987.pdf

We change one variable at a time in a prototype and test the result under the emissions hood that collects and records the amounts of climate gases and Black Carbon. Usually ~50 iterations result in a closer to optimal stove. The new Osprey Health and Climate Heating Stove Lab is set up to do 3 to 6 iterations per week. Lab staff includes Travis Volpe who builds, tests and changes prototypes. The prototype is thoroughly field-tested, as well.

Clean burning for cooking and heating stoves!

ARC Assists CSIR-Ghana in Capacity-Building 

In the first week of October, ARC Research and Development Engineer Jaden Berger visited CSIR-Ghana for capacity building training. The Council for Scientific and Industrial Research (CSIR) is the foremost national science and technology institution in Ghana.

The main focus of the visit was to teach them how to perform field testing using various sensor suites. CSIR was especially focussed on learning to perform KPTs (Kitchen Performance Tests) while using EXACT sensors from Climate Solutions Consulting. We also used other sensors CSIR already had: a PEMS (Portable Emissions Monitoring System) with a portable hood, an IAP (Indoor Air Pollution) meter, and an air quality sensor along with performing UCETs (Uncontrolled Cooking Efficiency Tests) during cooking to determine the efficiency of the stove.

Making observations of how cooks are using stoves.

Setting up a PEMS with a portable hood to measure stove emissions.

Testing was done at a secondary boy’s boarding school in Accra. The school cooks breakfast, lunch, and dinner for 3,000 students using a variety of improved and unimproved stoves. The stoves identified as the least efficient and highest emitters were the 12 wood stoves and 4 palm kernel stoves. (Palm kernels used to be considered agricultural waste from palm oil production but are now commonly used as fuel.) Several design meetings were held to determine a design that would increase efficiency, clean up emissions, and remove emissions from the room the cooks were in.

Palm kernel stoves in use for breakfast.

Weighing wood for three 24 hour-long KPTs.

Performing UCET measurements.

The next step is for CSIR to finalize a CAD model of the design along with some CFD analysis to predict if the prototype will work. ARC will then virtually meet with CSIR and their manufacturer to finalize the design and begin creating prototypes.

During the second week of the visit, ARC and CSIR worked on wrapping up older projects. This included gathering final data for a charcoal conversion efficiency study, creating a draft of the charcoal conversion efficiency protocol so that it can be published, and developing and using a durability protocol that is more applicable to conditions a stove will have to withstand in Ghana.

Taking measurements for creating a new durability protocol.

Overall, a successful trip with good progress made toward improving health and cooking conditions in Ghana.

Durability Testing at SSM

SSM manufactured rocket stoves with fires burning in them
Year-long durability testing with real fires

I just returned to the Oregon lab from a two-week visit to Shengzhou Stove Manufacturer. The next few newsletters will be about SSM and progress made. There’s a lot to talk about! SSM has sold over 5 million stoves and the factory is a wonderful place to visit. 

SSM started testing stoves for durability twenty-four hours a day (three eight hour shifts at a nearby farming community) three years ago. The farmers keep fires going in eight SSM stoves and the tests continue for one year of each stove. That’s 8, 860 hours.

It’s great that SSM has been doing long term, real life testing of their stoves. Previously, tests in a kiln with wet, salted pieces of metal resulted in confusing estimates of durability. In 2017, M.P. Brady and T.J. Theiss shocked the stove world by showing that in a wet, salty, hot kiln even very expensive metals were not long lasting. (Energy for Sustainable Development 37 (2017) 20–32, “Alloy Corrosion Considerations in Low-Cost, Clean Biomass Cookstoves for the Developing World”, Michael P. Brady, et al.).

The SSM testing is being written up. It seems to show much longer durability of various combustion chamber metals when real fires are used. Full details to follow.

Lab Tests: Cooking and Heating Stoves

Unfortunately, although introductions to lab tests warn that results do not predict actual performance, the recent use of lab data to earn carbon credits has made an unfortunate error more commonplace. For decades, introductions to lab tests have warned that only field-testing can determine actual efficiency, emissions, effectiveness, market validity, etc. The World Health Organization based their stove standards aimed at protecting health on field-testing for this reason. 

Lab tests are helpful when comparing performance to understand how fire might be more useful. Starting with the 1985 International Standards, test users were advised not to use lab data to predict actual performance. While improving other carbon methodologies, using field-testing to estimate reductions would dramatically improve the accuracy of offsets.  

Carefully performed lab tests tend to overestimate fuel efficiency and underestimate emissions. This has landed cook stoves and heating stoves in serious controversy. A lab tested Tier 4 cookstove can be Tier 2 in real life – or mistaken for a flowerpot. My first Rocket stoves were often used for this important function in Mexico. 

A lab tested 2 g/hr PM heating stove often emits a lot more smoke when the harmful pollutant is measured from chimneys in houses. In an effort to reduce confounding variables, lab tests show closer to optimal performance. Real life human beings tend to operate stoves with less care, wood is wet, life deserves attention, too.

Maybe the test warnings should have been highlighted in green?

International Standards, 1985

(ISO 19867-1)

https://www.iso.org/obp/ui/#iso:std:iso:19867:-1:ed-1:v1:en